Thai omelettes are generally airy and fluffy cooked eggs, not folded over. This is easy and fast, served with rice on the side, an easy and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is blended into the eggs before going into the pan, and is delicious.
Put a wok or non-stick pan on high heat and include about 1/2 cup of cooking oil. For a non-stick with the rounded sides, a 10-inch pan is ideal, and you desire about 1/4 inch of oil on the bottom of the pan.
While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork up until frothy. Include the oyster meat and spring onion, and mix that in.
When the oil begins to smoke, turn the heat to low and rapidly pour in the beaten eggs, it will fluff before your eyes.
Utilizing a spatula, spread the oysters out a bit, they generally collect in the centre, then raise the edges to get the liquid part of the eggs onto the pan, do this several times.
Keep checking the bottom, and when it gets browned and set well (keep in mind, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later on, the bottom must be browning well. Here the eggs are set well on the top and prepared for flipping.
Turned, and some stray oysters being walked around a bit on to the omelet.
Slide from the pan onto a plate and serve with rice on the side.
Place the omelet in the center of the table, give a bowl of hot rice to each person, take pleasure in.